Christmas is a time to pause, reflect, share, appreciate life, our community and loved ones.
We wish you a truly Happy Christmas. May we all be a little kinder to each other - small gestures of thoughtfulness can change a person's day.
Unleash the kindness, feed your Inner Cook - and Happy Christmas
with love and good Cheer from Colleen and Mamma Marmalade ... and Millie!
ps. If you fancy a doggy cravat as cute as Millie's - plus gorgeous artisan products pop into Handmade Uki in the beautiful Northern New South Wales township Uki in Australia - such an enjoyable drive through the Destination Tweed region - cheers
Pfeffernüsse Biscuits by Feed Your Inner Cook |
Pfeffernüsse biscuits are made throughout many European countries, but I like to think of them as Scandinavian! Fragrant spices, citrus and pepper combine for an aromatic delicious festive treat - and they are perfect for homebaked gifts.
Your kitchen will smell divine - Enjoy! Colleen
Preparation 10 minutes and allow 10 minutes to roll dough
Cooking 10 - 15 minutes
Makes 50 - 60 small yummy biscuits
Ingredients
1/2 - 3/4 cup Icing Sugar - sifted with pinch of cinnamon Do this first and set aside in a bowl
125 gram butter - softened
110 gram (1/2 cup firmly packed) brown sugar - dark if possible
fine zest of 1 large lemon and 1 large orange
I also add a half pinch of Gin Gin & Dry - Lemon Powder to boost the citrus if needed
90 gram (1/4 cup) good flavoursome honey
1 egg
40 gram (1/4 cup) Candied Mixed Citrus Peel - I substituted 1/3 for uncrystallised ginger - chop these up very very finely before adding. Don't want big chunks in the small biscuits
350 gram (2 1/3 cups) Plain Flour - sifted
1/2 teaspoon Bicarbonate of Soda - sifted with the following spices
1/2 teaspoon Baking Powder - sifted
2 teaspoons Cinnamon
3/4 teaspoon Ground Black Pepper (when tasting might want to add a dash more)
3/4 teaspoon ground ginger
1/2 - 3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground Allspice Note Allspice is a specific type of spice berry
1/8 teaspoon ground Cardamom
1/4 teaspoon ground Aniseed preferred but If not available substitute ground Fennel seed
Pinch good quality Salt
Method
Sift the icing sugar into a bowl and set aside for later.
Preheat oven to 155-160◦C and line 3 biscuit trays
With an electric mixer, cream the butter, sugar and citrus zest.
Gradually beat in the honey then the egg until just combined.
Mix in the chopped candied peel/ginger
Gently Stir through the combined Flour, Bicarb, Baking Powder, spices, pepper and salt until soft dough texture. Only takes a couple of minutes.
Bake for approx 10-12 minutes. Turn trays at halftime.
Biscuit tops should start to crack and be just cooked trough, not overbaked.
Remove from oven.
Whilst biscuits are still warm - toss 5 or 6 at a time in the icing sugar and coat generously.
Cool on wire rack. Dust with a little remaining icing sugar and store in airtight containers.
Millie loves Feed Your Inner Cook |
Happy Christmas from Millie and Feed Your Inner Cook Team! |
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